|Served in a cast-iron skillet.|
It doesn't get more "down-home" than that.
|I'm using a couple of lazy-man's ingredients in this one.|
1 lb ground beef
10 oz. sliced mushrooms
Large, Oven-Safe Pan (Cast-Iron Skillet recommended)
Large Bowl (or Pot)
Heat your oven to 375. Cut the butternut squash in half lengthwise, and scoop out the seeds. Place the halves cut-side-up on a cookie sheet and put them in the oven. They will take about an hour to cook, so plan accordingly.
|These things are a pain to peal, but they can be scooped out easily once they're baked for a while.|
|Be sure to break up the hamburger as it cooks.|
|I think these are cremini mushrooms (AKA "baby portabellas").|
White mushrooms or chunks of full sized portabellas would also work.
Add one cup of the beef stock to the pan. Stir everything a few times to get anything that is stuck to the pan to dissolve in the stock.
|Mushrooms are like sponges. In this case, we want them to soak up beefy goodness.|
Continue cooking the mushrooms until the stock has almost disappeared.
|This is what it should look like. Any stock left in the pan will be very thick.|
Move the mushrooms to the sides of the pan. Add the carrot, celery, and onion to the middle of the pan. Allow them to cook for about a minute before stirring them into the mushrooms.
|I bought my vegetables pre-chopped. I'm sure I paid a premium for it, but it was worth it.|
|That's about half a can of tomato paste, which is kind of a weird amount,|
but putting the whole can would make this into some sort of pasta sauce.
|You should also take this opportunity to flatten everything a little, so that the squash can sit on top.|
|I like to use a pot because the straight sides make it easier to mash the squash.|
|A little of the sauce will bubble up around the edges.|
You might want to put a cookie sheet under the pan to catch any escaping liquid.
- I bought my carrot, onion, and celery pre-chopped because it was convenient. If you're chopping the vegetables yourself, you'll probably need about 2 large carrots, one medium onion, and two large ribs of celery.
- If you want to use minced fresh garlic instead of garlic powder, I'd suggest using about 3 cloves.
- I recommend lining your cookie sheet with parchment paper when cooking the butternut squash. It will make cleanup easier.
- If you don't want to bake the squash, you can also cut it in half and cook it in the microwave. I can't say exactly how long it would take, but 10-15 minutes is probably about right. just cook it until it's soft.